Good-for-You Recipes

When I was little, my parents didn’t dress up my vegetables or hide them in sneaky recipes. I ate my Brussels sprouts and broccoli without complaint. But not everyone has children who will eat what’s in front of them. Recently I attended a launch party in Norfolk for FNV, a new initiative by the Partners for a Healthier America (PHA) to promote healthy foods to younger audiences. The idea is to market good-for-you fruits and vegetables in upbeat, exciting ways, so consumers will choose healthier options.

In the spirit of FNV, here are a few healthy recipes to jazz up your family’s meals this month. You can easily customize them to include your favorite fruits and vegetables—or take out what you don’t like. I promise, your kids will ask for more!

Summer Vegetable Spaghetti

2 cups small yellow onions, peels and cut into eights

2 cups chopped, peeled, ripe tomatoes (about 1 lb.)

2 cups thinly sliced yellow and green squash (about 1 lb.)

1 1/2 cups fresh green beans, trimmed (about 1/2 lbs.)

2/3 cup of water

2 T. minced fresh parsley

1 clove garlic, minced

1/2 t. chili powder

1/4 t. salt

Ground black pepper, to taste

1 can (6 oz.) no-salt-added tomato paste

1 lb. uncooked spaghetti

1/2 cup grated parmesan cheese

• Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.

• Cook spaghetti in unsalted water according to package directions. Drain well.